Instructions: Cook in lined 8" round cake tin, gas mark 3 (325F/170C) for 1.5 hours.

reduce heat and cook for a further 1.5 hours at gas mark2 (300F/150C). When cold cover with almond icing.

Almond icing: Combine ingredients together with the rose water or almond essence. Allow almond icing to dry and harden then cover with sugar icing.

Sugar icing: Lightly whisk the egg whites, gradually add sugar and cornflour to a thick consistency. Spread over cake and dry in a cool oven.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.